Description
This slow cooker pulled pork recipe uses apple cider for a touch of sweetness and tenderizes the pork beautifully. It’s an easy, fall-themed dinner perfect for busy weeknights.
Ingredients
Scale
- 3-4 pound pork shoulder (Boston butt)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1 cup apple cider
- 1/4 cup apple cider vinegar
- 2 tablespoons brown sugar
- 1 tablespoon Worcestershire sauce
- 1/2 cup BBQ sauce (optional, for serving)
Instructions
- Pat the pork shoulder dry with paper towels.
- In a small bowl, combine salt, pepper, garlic powder, onion powder, and smoked paprika.
- Rub the spice mixture all over the pork shoulder.
- Place the seasoned pork in your slow cooker.
- In a separate bowl, whisk together apple cider, apple cider vinegar, brown sugar, and Worcestershire sauce.
- Pour the liquid mixture over the pork in the slow cooker.
- Cover and cook on low for 8-10 hours, or on high for 4-5 hours, until the pork is tender and shreds easily with a fork.
- Remove the pork from the slow cooker and shred it using two forks.
- Return the shredded pork to the slow cooker and stir it into the cooking liquid.
- Serve the pulled pork warm, with your favorite BBQ sauce if desired.
Notes
- For a spicier kick, add a pinch of cayenne pepper to the spice rub.
- You can add sliced onions or apples to the slow cooker with the pork for extra flavor.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 4-10 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: About 6 ounces
- Calories: 450
- Sugar: 15g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 9g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 120mg